Thursday, July 10, 2014

Delicious & Easy Pulled Pork

Having been married to a Tennessee boy for almost 7 years (next Monday!), learning how to make a good pulled pork has been essential.  I'm not gonna lie -- I enjoy it too!  I recently learned that I have an "allergy" to beef (this has flabbergasted me!), so I've been pulling together all my non-beef recipes I have to make sure good protein recipes are in the rotation.  This is definitely one of our favorites and I give ALL credit for the delicious dry rub mixture from Kevin & Amanda's Perfect Pulled Pork recipe.

Delicious & Easy Pulled Pork

4-7lb Boston Butt OR Pork Shoulder Roast (with OR without bones is fine)
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar (optional)

Mix the dry rub all together in a small bowl, rub it generously all over the pork shoulder/boston butt, even into the creases. Any dry rub that is left over can be used to season the pork after it's cooked.

After you massage in the dry rub, refrigerate the pork for 4 hours up to overnight.  (Sometimes when I am in a hurry I skip this! Still turns out fine!)

Then, toss pork with the layer of fat on TOP in the slow-cooker on high for 8 hours.  After 8 hours, shred with two forks, and if necessary, add more of the remaining dry rub to season.  Used reserved juices to moisten the meat.  


1 comment:

Michal Woodruff said...

I'm making pulled pork today. :)